Jaillance - Gastronomy - Cocktails

Spring Punch

 

Preparation time: 30 minutes
Cooling time: 60 minutes Making
 ice cubes: 5 h

Ingredients (for 8 people):

  • 1 container for 14 ice-cubes
  • 14 small strawberry leaves
  • 400 g of finely diced rhubarb
  • 2 soupspoons of water
  • A bit of freshly milled pepper
  • 1 sweet lime
  • 10 g sugar cubes
  • 250 g of strawberries cut into quarters
  • 7 dl of Clairette de Die

Recipe:

For the ice cubes: distribute the strawberry leaves in the ice cube tray, fill with bottled water and leave in a freezer for about 5 hours.

Mix the rhubarb, water and pepper in a saucepan. Rub the sweet lime zest onto the sugar cubes, add the sugar and cover and cook the rhubarb for about 3 minutes on a medium heat so that it is still crisp. Leave to cool in a salad bowl, cover and put in a cool place for about 60 minutes.

Incorporate the strawberries, add the Clairette de Die then the ice cubes and serve straight away.